Food fix

Make methi tasty

Food fix

Lata Hegde

Methi or fenugreek is a green vegetable that is extensively cultivated in India. Though it is bitter in taste, when cooked the aroma and taste is mouth watering. Methi is widely used in Indian cooking to add a distinct flavour. Dried version of methi leaves is known as 'kasuri methi'.
    These leaves are rich in calcium and proteins. They also contain vitamin C, fibre, potassium, iron and alkaloids. These compounds impart many benefits to methi and can be used to cure myraid beauty and health problems.

Here are some innovative ways to use methi: 

Methi salad

Ingredients: 1 cup chopped methi leaves, ½ cup chopped onions, 1 cup American corn, ½ cup pomegranate, ½  cup corn flakes, 1 tsp lemon juice, 1 tsp pepper powder, ½ tsp chopped capsicum, salt to taste  
 Method: Mix all the ingredients in a bowl. Keep aside for 5-10 minutes and serve.

Methi cutlet

Ingredients: 1 cup chopped methi leaves, 1 tbsp kasuri methi, 1 cup boiled and mashed potatoes, 2-3 chopped green chillies, ½  cup chopped onions, 1 cup bread crumbs, 1 tsp ginger and garlic paste, ¼ cup chopped coriander leaves, 1 tsp jeera, 3 tbsp oil, ½  tsp garam masala, ½  tsp amchur powder, 1 tsp turmeric, ½  cup corn flour dissolved in 3/4  cup of water, and salt to taste Method: Heat oil in a kadai. Add the cumin seeds. After they crackle, add green chillies, onion, ginger-garlic paste and methi leaves. Fry for 2-3 minutes. Now add all ingredients. 

Let it cool. Make medium-sized cutlets. Dip in cornflour batter. Dip in the bread crumbs. Shallow fry it on tawa. Serve with green chutney or tomato sauce.

Methi and corn curry

Ingredients: 3/4 cup chopped methi leaves, 1 and ½  cup boiled American corn, 1 thinly sliced onion, 1 cup chopped cashew nuts, ½  tsp finely chopped garlic, ½  cup fresh thick curd, 2 tsp besan, ½  tsp turmeric, 2 tbsp oil, ½  tsp jeera, 1 tsp dhaniya powder, 1 tsp chilli paste, salt to taste

Method: Combine milk with cashews, onions, and garlic in a vessel. Cook on a medium flame till the onion turns soft. Add a little water if the milk dries up. Cool and grind it to a smooth paste. Keep it aside. 

Mix curd, besan, turmeric and 2-3 tbsp water in a bowl and whisk it to a smooth paste. Heat oil in a kadai, add the cumin seeds. Now add the methi leaves, coriander powder and a little water. 

Mix well and cook on a medium flame for one minute, stirring continuously. 

Now add the corn, onion paste, curd-besan mixture, green chilli paste, salt and ¼ cup water. Mix it well and cook on a low flame for 2-3 minutes. Serve hot with phulkas, chapatis or rotis.

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